Creamy, cheesy, and ready in just 20 minutes, this Cheesy Gnocchi Casserole is comfort food at its best! Loaded with tender gnocchi, sautéed mushrooms, and fresh spinach, all wrapped in a luscious, garlicky cheese sauce, this easy meatless dish is one you’ll want to make again and again. It’s perfect for busy weeknights or when you just need something warm and cozy on the table fast.
Oriana’s Thoughts On The Recipe
This Cheesy Gnocchi Casserole has been a go-to comfort dish in my kitchen ever since I threw it together during a snowstorm years ago. I wasn’t in the mood for a big cooking project, but I still wanted something warm, creamy, and satisfying. And just like that, this easy, bubbling, cheesy beauty was born. It’s quick, hearty, and seriously delicious—exactly what I needed on a cold, blustery day.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potato Gnocchis: These pillowy bites are the heart of this dish. They cook up quickly and soak in all that cheesy, creamy goodness. Use store-bought for convenience or homemade if you have the time.
- Olive Oil: Used to sauté the garlic and mushrooms. It adds flavor and helps the ingredients cook evenly.
- Garlic Cloves: Fresh garlic brings out a rich, savory aroma and depth of flavor that pairs perfectly with mushrooms and cheese.
- Mushrooms: They add a hearty, umami element to the dish and help make it feel satisfying without meat.
- Baby Spinach: This adds color, nutrition, and a subtle, earthy flavor that balances the richness of the sauce.
- Salt and Pepper: Essential for seasoning. Always taste as you go to get the flavor just right.
- Butter: Adds richness and helps bring the sauce together.
- Heavy Cream: The base of the creamy sauce. It gives the dish that luxurious, velvety texture.
- Parmesan Cheese: Sharp and salty, it enhances the sauce with depth and a nutty flavor.
- Mascarpone Cheese: This soft, creamy cheese melts into the sauce for a smooth, slightly sweet touch.
- Melty Cheese: I used Havarti Wild Garlic for extra flavor, but you can use any melty cheese of your preference, such as White Cheddar, Gouda, Gruyère, Fontina, or even a Spicy Pepper Jack for a kick
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds, Gouda, or Mozzarella.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.
- Gluten/Wheat: Choose gluten-free gnocchi, which are available at most grocery stores. Double-check all packaged ingredients to ensure they’re gluten-free.
- Eggs: Some store-bought gnocchi contain eggs, so be sure to check the label. There are egg-free versions available, or you can make homemade gnocchi using egg-free recipes.
Potential Recipe Challenges & Pro Tips
- Gnocchi turning mushy: Overcooking the gnocchi can make them fall apart or get too soft. Pro Tip: Boil the gnocchi just until they float, then drain them immediately. Don’t let them sit in hot water.
- Sauce breaking or becoming greasy: This can happen if the heat is too high when adding the cheeses. Pro Tip: Keep the heat low and stir gently when incorporating the cheeses. Let them melt slowly into the cream for a silky sauce.
- Cheese clumping: Adding cold cheese straight into the hot cream may cause clumps. Pro Tip: Let the cheeses sit at room temperature for a few minutes before adding them to the pan. This helps them melt more smoothly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cook the Gnocchi
Boil the potato gnocchi according to the package instructions. Once they’re tender and floating, drain them and set them aside.
- Sauté the Veggies
In a large skillet over medium heat, warm up the olive oil. Add the garlic and stir it around for about a minute so it doesn’t burn. Toss in the mushrooms and cook them until they’re nice and tender. Then, add the spinach and stir until it wilts—this should take 2 to 3 minutes. Season everything with a bit of salt and pepper.
- Make the Creamy Cheese Sauce
Add the butter and heavy cream right into the skillet with the veggies. Stir until the butter melts completely. Now add the Parmesan, Mascarpone, and half of the mealty cheese of your choice ( I used Havarti wild garlic cheese). Let everything cook for 3 to 5 minutes, stirring gently, until the cheese melts and the sauce comes together.
- Add the Gnocchi
Gently stir the cooked gnocchi into the cheesy sauce, making sure each one is coated in all that goodness. Let it warm through for about 30 seconds. Sprinkle the rest of the melty cheese of your choice over the top.
Note: It can be served straight from the stovetop. But broiling for a couple of minutes adds a lovely golden top. - Broil and Finish (optional)
Pop the skillet under the broiler for 2 to 3 minutes until the cheese melts and starts to get a little golden and bubbly. Keep an eye on it so it doesn’t burn!
Tip: Want a prettier presentation?
If you’re serving guests or just love a beautiful table, you can transfer the cheesy gnocchi mixture to a casserole dish before serving. It adds that classic baked look and makes it easy to sprinkle on a little extra cheese or fresh herbs for a picture-perfect finish. Pop it under the broiler for a couple of minutes to get that golden, bubbly top!
Extra Recipe Tips For Success
- You can make this recipe entirely on the stovetop, or if you prefer a browned top, transfer it to a baking dish and broil for a couple of minutes until golden and bubbly.
- If using frozen spinach, thaw it first and squeeze out excess water to avoid watering down the sauce.
- Want a crispier topping? Add a sprinkle of breadcrumbs and a little more Parmesan before broiling.
Variations & Additions
- Add cooked, shredded chicken or crumbled sausage for a non-vegetarian version.
- Swap the spinach for kale or arugula for a different green.
- Try other cheeses like Gruyère, Fontina, or even a spicy pepper jack for a kick
Serving Suggestions
Serve this casserole warm straight from the oven with a crisp green salad or egg-free breadsticks on the side. It also pairs beautifully with a simple tomato-cucumber salad or roasted veggies for a more complete meal.
Storage and Freezing Instructions
Storage: Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish has a cream-based sauce, which means it may not freeze well. Cream sauces can sometimes separate or develop a grainy texture after being frozen and reheated. For best results, I recommend enjoying it fresh or storing leftovers in the refrigerator for up to 3 days.
Frequently Asked Questions
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Recipe Card
Cheesy Gnocchi Casserole
Equipment
Ingredients
- 1 packet (17.5 oz) Potato Gnocchis
- 2 tablespoons (30 ml) olive oil
- 2 garlic cloves, minced
- 8 oz (226 g) fresh mushrooms
- 2 cups (60 g approx.) baby spinach, tightly packed
- Salt and pepper, to taste
- 1/2 cup (115 g) butter
- 1 cup (240 ml) heavy cream
- 1 cup (90 g approx.) Parmesan cheese, shredded
- 4 oz (113 g) Mascarpone cheese (see notes for substitute)
- 2 cups (175 g approx.) of melty cheese of your choice, shredded (such as Havarti, White Cheddar, Gouda, Gruyère, Fontina, or even a Spicy Pepper Jack for a kick)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Cook the potato gnocchi following the packet instructions. Drain and reserve.
- Heat the olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly to prevent burning. Add mushrooms and continue cooking until tender. Add spinach, mix, and cook until wilted, about 2 -3 minutes. Season with salt and pepper to taste.
- Add butter and heavy cream to the skillet. Stir until butter is melted. Add Parmesan, Mascarpone, and half of the melty cheese of your choice ( I used Havarti wild garlic cheese). Stir and let cook for about 3 – 5 minutes, or until all cheeses are melted and incorporated. Add cooked gnocchi to the skillet and mix gently until well coated through, about 30 seconds. Sprinkle with remaining of the melty cheese of your choice.Note: It can be served straight from the stovetop. But broiling for a couple of minutes adds a lovely golden top.
- Broil and Finish (optional): Place the skillet under the broiler for 2 to 3 minutes until cheese melts and starts to slightly brown.
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds, Gouda, or Mozzarella.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter is my favorite butter substitute for cooking.
- Gluten/Wheat: Choose gluten-free gnocchi, which are available at most grocery stores. Double-check all packaged ingredients to ensure they’re gluten-free.
- Eggs: Some store-bought gnocchi contain eggs, so be sure to check the label. There are egg-free versions available, or you can make homemade gnocchi using egg-free recipes.
- Gnocchi turning mushy: Overcooking the gnocchi can make them fall apart or get too soft. Pro Tip: Boil the gnocchi just until they float, then drain them immediately. Don’t let them sit in hot water.
- Sauce breaking or becoming greasy: This can happen if the heat is too high when adding the cheeses. Pro Tip: Keep the heat low and stir gently when incorporating the cheeses. Let them melt slowly into the cream for a silky sauce.
- Cheese clumping: Adding cold cheese straight into the hot cream may cause clumps. Pro Tip: Let the cheeses sit at room temperature for a few minutes before adding them to the pan. This helps them melt more smoothly.
- You can make this recipe entirely on the stovetop, or if you prefer a browned top, transfer it to a baking dish and broil for a couple of minutes until golden and bubbly.
- If using frozen spinach, thaw it first and squeeze out excess water to avoid watering down the sauce.
- Want a crispier topping? Add a sprinkle of breadcrumbs and a little more Parmesan before broiling.
- Add cooked, shredded chicken or crumbled sausage for a non-vegetarian version.
- Swap the spinach for kale or arugula for a different green.
- Try other cheeses like Gruyère, Fontina, or even a spicy pepper jack for a kick.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted March 2015, photos replaced in May 2025, and post content edited to add more helpful information, no change to the recipe.
This was Delicious,,, though extremely rich. I substituted evaporated milk for the cream and used cream cheese instead of mascarpone…. I also added 8 oz of chopped jalapeño sausage.
Hi Angie! That sounds like an amazing twist!! 😍 I bet the jalapeño sausage added such a nice kick, and using cream cheese and evaporated milk is a great way to make it work with what you have on hand. Thanks so much for sharing your version—I’m so glad you enjoyed it, even if it was a little rich! 😊
Hi,
Your recipe looks amazing and I will be making it this weekend. I live in the UK and cannot find any Castello garlic cheese, just blue cheese. Could this work instead? Or do you recommend a different substitute?
Thanks,
Paige
Paige, you can use Havarti or Monterey Jack. If you want to kick these up a notch use Monterey Jack with jalapeno. Let me know how it turns out. Thanks ☺
My mom is a garlic addict, so I’m definitely going to have to try this recipe out with her!
Jenni, I’m sure she will love it!!
Yum, this looks like great comfort food! And it comes together in just 20 minutes? I’ll have to try this and let you know how it goes 🙂
I hope you like Sarah!! Thanks for your visit =)
It’s almost midnight here and these pot of cheesy goodness is making me hungry!! Looks so chesilicious!! 🙂
Ami, I’m always hungry!! I guess it’s part of the job hahaha. Thanks for stopping by.
This is such a great idea! Never had a gnocchi casserole! Looks cheesy, creamy and very delicious! Great use of Castello Havarti! Awesome pictures as always!
Thanks so much Mira!!
Today’s photography has me absolutely believing that the birds will be chirping in no time! (Thank you for that!) So funny…I’ve been craving gnocchi! I haven’t made it in the longest time – but that’s about to change! Looks delicious!
Thanks Annie!! I’m glad you like the look of this! 🙂
I love gnocchi! Gnocchi casserole sounds really comforting! I’m very fond of Havarti cheese! Havarti Garlic sounds interesting!
Savita, you are going to love Havarti Garlic!! The flavor is very delicate. xoxo
I was just telling my co-workers how much I love gnocchi and there you go making an amazing gnocchi dish! I love your moody photos, but the first thing I noticed when reading your post was how bright and spring-like this post looked! Hopefully there’s no more snow and snow-days in your future.
Jessica, I’m keeping my fingers crossed for that!! Thanks for stopping by ☺